Topic: | Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru,
Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Shuji Adachi.
(2016). Direct treatment of Isada krill under subcritical water conditions to
produce seasoning with shrimp-like flavor. Food Technology and Biotechnology 54 (3) 335–341.
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Link: | doi: 10.17113/ftb.54.03.16.4271 |
Author: | Assoc. Prof. Pramote Khuwijitjaru, Ph.D. |